Roasted New Potatoes with Garlic
These aromatic roasted new potatoes are baked in their thin skins with garlic, fresh herbs and seasonings. Serve them as a side dish or on their own, especially with plenty of fresh dill.
Updated : 06 October, 2026
Easy
About 30 min.
Ingredients
1 kilograms
New potatoes
1
Garlic
2 tablespoon
Vegetable oil
1 tablespoon
Butter
30 grams
Dill
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use new potatoes of any size, as long as they have thin skins. Adjust the amount of garlic, herbs and spices to taste; the original recipe uses dill and ground black pepper. You can omit the butter if preferred. Preheat the oven before you begin baking.
Step 2
Scrub the potatoes thoroughly under running water, as they will be baked with the skins on. Dry them well with paper towels.
Step 3
Rinse the fresh herbs and dry them well. Remove any thick stems and finely chop the leaves. Use dill, parsley, green onions or other herbs you like.
Step 4
Place the potatoes in a large bowl. Leave small potatoes whole and cut larger ones into halves or quarters. Add the chopped herbs and pressed garlic. Pour in the vegetable oil, then add the melted butter if using. Season with salt and spices to taste and mix thoroughly so the potatoes are evenly coated.
Step 5
Line a suitable baking dish or baking sheet with parchment paper. Arrange the potatoes in a single layer and pour any remaining oil mixture over the top.
Step 6
Bake in an oven preheated to 400°F for approximately 40–45 minutes. The exact cooking time will depend on the size of the potatoes and your oven. Check for doneness with a knife; it should slide easily into a potato.
Step 7
Serve the roasted new potatoes hot, either on their own or as a side dish. They are best eaten freshly cooked. Refrigerate leftovers in an airtight container and use within 2 days.
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